>
> My bad. I lied. I just found an unopened bottle of Chinese cooking wine
> in my cupboard. 1.5% salt is says on an ad-on sticker at the bottom of
> the original label. I can't imagine why I bought it. Must have been one of
> my less coherent moments. I'll just give it to one of my less discerning
> neighbors. I'll get rid of it and get credit for a good deed at the same
> time.
>
> I usually use a red wine with beef, especially for deglazing. I also use a
> fair
> amount of Mirin when I do stir-fry. For rice wine I like a decent Sake. I
> don't actually claim to know what I'm doing, but I turn out a surprisingly
> high percentage of delicious dishes.

Mr. Bricker,

I do so want to eat at your house one day. We are two peas
in a pod.

Craig